chicken breasts - onion - garlic - chili powder - smoked paprika - ground cumin - onion powder - dried oregano - red enchilada sauce - black beans - corn - diced tomatoes - chicken stock - cheddar cheese
Season the chicken with salt and pepper. In a dutch oven, heat oil and brown the chicken then remove. Add onion and cook until soft. Add garlic and cook for 30 seconds.
Add chili powder, smoked paprika, cumin, onion powder, and dried oregano and stir. Add red enchilada sauce, black beans, corn, diced tomatoes with chilies, and stock.
Return the chicken to the pot. Stir and bring to a boil, then cover partially and simmer for 10-15 minutes. Then remove the chicken and shred with a fork.
Add cream cheese and cheddar cheese. Stir until melted. Return the chicken to the pot. Serve with remaining cheddar cheese, sour cream, tortilla chips, and cilantro